Pan-Seared Pork Chops
Thick, juicy pork chops with a deep golden crust, finished with sizzling garlic and thyme butter. Dinner in about 20 minutes.
Pork chops have a reputation for being dry and tough, but that is almost always a result of overcooking. Modern pork is lean, and it is at its juiciest when cooked to 145°F (63°C) and rested, which leaves it faintly pink in the center, as food safety agencies now recommend. Combine that with a hard sear and a quick baste of garlic butter and you have a fast dinner that tastes like a steakhouse meal.
Why this recipe works
- Thick chops. Chops about 1 inch (2.5 cm) thick brown well before the inside overcooks. Thin chops cook through before they get any color.
- A quick dry brine. Salting the chops 30 minutes ahead seasons them all the way through and helps them stay juicy.
- Butter basting. Spooning foaming garlic and thyme butter over the chops in the last minutes adds flavor and helps them cook evenly.
- Using a thermometer. It is the easiest way to avoid dry pork. Take the chops off the heat at 140°F (60°C); they rise to 145°F (63°C) as they rest.
Bone-in or boneless?
Both work. Bone-in chops have a little more flavor and are slightly more forgiving; they take 1 to 2 minutes longer. Choose chops with some marbling and a thin rim of fat.
What to serve with pork chops
Mashed potatoes, roasted potatoes or rice, plus green beans, a salad or roasted carrots. Applesauce is a classic pairing. For more skillet dinners, see sausage and peppers.
FAQ
Is pink pork safe to eat?
Yes. USDA guidance is that whole cuts of pork are safe at 145°F (63°C) followed by a 3-minute rest, and they may still look slightly pink. Ground pork should be cooked to 160°F (71°C).
Why are my pork chops tough?
They were cooked past about 150°F (66°C) or they were very thin. Use thicker chops and a thermometer, and rest them before cutting.
Pan-Seared Pork Chops
Ingredients
Instructions
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Pat the pork chops dry and season both sides with the salt. Let them stand at room temperature for 30 minutes, or refrigerate uncovered for up to 24 hours.
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Pat dry again and season with the pepper, garlic powder and paprika.
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Heat the oil in a large cast iron or stainless steel skillet over medium-high heat until shimmering. Add the chops and cook without moving for 4 to 5 minutes, until deep golden brown underneath.
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Turn the chops and cook for 3 minutes.
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Reduce the heat to medium and add the butter, garlic and thyme. When the butter foams, tilt the pan and spoon the butter over the chops repeatedly for 1 to 2 minutes, until they reach 140°F (60°C) in the thickest part.
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Transfer the chops to a plate, spoon over the garlic butter and rest for 5 minutes before serving.
Notes
- If your chops have a thick fat cap, hold them on their edges with tongs for 1 to 2 minutes at the start to render and crisp the fat.
- Cook in two batches if all four chops do not fit with space between them.
Tips
- Leave the chops alone while they sear. They release from the pan when a crust has formed.
- Pour the pan juices and garlic butter over mashed potatoes.
Substitutions
- Herbs: use rosemary or sage instead of thyme.
- Brine: for extra juicy chops, brine them for 1 to 2 hours in 4 cups (1 L) water with 3 tablespoons salt and 1 tablespoon sugar, then pat dry and skip the salt in step 1.
Storage and reheating
- Refrigerate for up to 3 days. Slice and reheat gently, or serve cold in sandwiches and salads.
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